Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon crushed red pepper flakes
• 1 large sweet onion , minced
• 1 large yellow bell pepper , diced
• 1 , 4 inch
• 3 large ripe mangoes , peeled, pitted, and diced
• 1 small pineapple , peeled and diced
• 0.5 cups brown sugar
• 0.5 cups apple cider vinegar
• 1.5 tablespoons curry powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

Nutrition per serving